Asparagus, Tomato and Shiitake Mushroom Quiche – Cleveland Clinic

Vegetable Quiche

Quiche, an egg-based savory tart, originated in the Alsace-Lorraine region of France. This light dinner or beautiful brunch entrée offers a pleasant palate of fresh veggies. But, depending on seasonal availability, feel free to switch out your veggies to baby artichokes, broccoli, cauliflower, squash or fennel. Many mushrooms do well in quiche, as do oysters or even truffles for a real splurge. The whole-wheat pie crust is healthier than the typical pie crust (laden with saturated fats) and takes only a few minutes to mix and roll out. Enjoy!

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Ingredients

Whole-wheat pie crust

  • 3/4 cup unbleached all-purpose flour, plus more for dusting
  • 1/2 cup whole-wheat pastry flour
  • 1/8 teaspoon salt
  • 5 tablespoons trans-fat-free vegetable shortening

Quiche filling

  • 1 whole-wheat pie crust
  • Vegetable oil cooking spray
  • 2 shallots, halved and thinly sliced
  • 1/2 pound asparagus, tough ends discarded, sliced into 1-inch pieces
  • 1/2 pound shiitake mushrooms, stems discarded, thinly sliced
  • 1 cup skim milk
  • 1/3 cup egg substitute
  • 1/2 cup reduced-fat Swiss cheese
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 1 large tomato, seeded and diced
  • 1/8 teaspoon kosher salt (optional)
  • Freshly ground pepper

Directions

Whole-wheat pie crust

  1. Preheat oven to 425 F.
  2. In a mixing bowl, combine white and whole-wheat flours with salt. Add shortening and with pastry blender, cut fat into the flour. Or quickly use fingers to break up shortening and form a coarse meal. Sprinkle with ice water, 1 tablespoon at a time (up to 5 or 6 tablespoons). Mix with fork until moist dough forms.
  3. Roll dough into a 1/8-inch-thick round on floured piece of wax paper or pastry cloth. Roll it onto a rolling pin and then, unroll it onto the pie pan. Cut off excess, leaving an inch to fold under. Crimp edge with the tines of a fork. Freeze for 10 minutes before baking.

Quiche filling

  1. Coat non-stick skillet with cooking spray. Preheat over medium heat and add shallots. Sauté, stirring, for 3 minutes, then add asparagus and mushrooms. Cook over medium-to-low heat for about 8 minutes.
  2. Place vegetables in the unbaked crust.
  3. In a small bowl, whisk together the milk and egg substitute. Pour mixture over vegetables. Sprinkle with cheese, thyme and oregano. Press gently with back of a spoon to incorporate into egg mixture. Top with the tomato, salt (if using) and pepper. Bake for 25 to 30 minutes, until set. Remove from oven and allow to sit for 5 minutes. Serve immediately.

Nutrition information (per serving)

Makes 6 servings
Serving size = one slice

Calories: 280
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 5 mg
Sodium: 140 mg
Potassium: 470 mg
Total carbohydrate: 35 g
Dietary fiber: 4 g
Protein: 12 g

From Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.

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